50 min390 kcal4 portions

Summer Fruit Tart with Vanilla Buttercream and Meringue

Name: Summer Fruit Tart with Vanilla Buttercream and Meringue
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 150 g all-purpose flour; 100 g butter (cold); 1 g egg; 50 g sugar; 1 g pinch of salt; 120 g butter (room temperature); 80 g sugar; 2 g eggs; 15 g cornstarch; 1 g pinch of salt; 300 g fresh fruit (strawberries, raspberries, peaches); 3 g egg whites; 150 g sugar; 0.5 g pinch of salt

Delicious fruit tart with smooth vanilla buttercream and crispy French meringue that adds lightness and elegant texture to the dessert. Fresh fruit combined with fluffy meringue creates a perfect harmony of flavors and colors.

Ingredients

Shortcrust Pastry

150 g all-purpose flour100 g butter (cold)1 g egg50 g sugar1 g pinch of salt

Vanilla Buttercream

120 g butter (room temperature)80 g sugar2 g eggs15 g cornstarch1 g pinch of salt300 g fresh fruit (strawberries, raspberries, peaches)

French Meringue

3 g egg whites150 g sugar0.5 g pinch of salt

Procedure

Prepare the tart dough by mixing sifted flour, cold butter, sugar, egg, and a pinch of salt. Knead just until combined to keep it tender. Wrap in plastic wrap and chill for at least one hour.
Preheat the oven to 170 °C (top and bottom heat). Roll the dough to about 3 mm thickness and line a tart pan. Prick the dough several times with a fork, place baking paper on top, and weigh down with ceramic balls or dried beans. Bake for 15 minutes, then remove the weights and bake another 10–12 minutes until golden. Let cool completely.
For the vanilla buttercream, gently heat half the sugar with cornstarch, salt, and 150 ml water until the mixture thickens. Meanwhile, whisk the remaining sugar with eggs, then gradually add this mixture to the thickened liquid. Continue cooking while stirring until the cream thickens and becomes glossy. After cooling, incorporate room temperature butter to form a smooth buttercream.
Clean and cut the fruit into smaller pieces. Briefly cook in a pan with a tablespoon of sugar to release the juice, but keep the fruit juicy and fresh. You may add a few drops of lemon juice to enhance the flavor.
Spread the vanilla buttercream evenly on the prebaked crust, then add the fruit layer with its juice. Let it set briefly at room temperature.
Prepare the French meringue by whipping egg whites with a pinch of salt to stiff peaks. Gradually add sugar and continue whipping until the meringue is glossy and the sugar is fully dissolved. Spread it over the fruit layer using a spoon or a piping bag with a tip for a decorative effect.
Bake in the oven preheated to 150 °C for about 8–10 minutes until the meringue gains a golden hue and peaks form on the surface.
Once cooled, decorate the tart with fresh mint or edible flowers and serve.

Nutritional values

Calories

390 kcal

Proteins

6 g

Carbohydrates

35 g

Fats

24 g

Saturated fats

14 g

Fiber

3 g

Sugar

25 g

Cholesterol

130 mg

Sodium

40 mg

Portions